Combine the graham crackers and melted butter. Press into a 9-inch pie pan. Beat the cream cheese and sugar in a large bowl at medium speed until combined. Add 1 cup of the sour cream and the strawberries. Beat until blended and fluffy. Combine the boiling water and gelatin in a small bowl. Stir until the gelatin is dissolved. Add the ice cubes. Stir until the ice is melted and the mixture is cool. Gently stir into the cream cheese mixture. Fold in 3 cups of the whipped topping. Refrigerate for 30 minutes or until thickened. Meanwhile, combine the remaining whipped topping and 1/2 cup sour cream in small bowl and refrigerate. Spoon the strawberry mixture into the crust. Swirl the sour cream topping mixture over the top. Refrigerate for 4 to 6 hours or overnight. Serve garnished with the assorted fresh berries.